• Makes 10

    Mix flour, Macphie Bread Concentrate, yeast and water – use water tempered to give final dough temperature of 27ºC (80ºF).

    Conventional mixer 10-15 minutes on middle speed. Spiral mixer  2 minutes on slow speed and 6 minutes on fast speed.

    High speed mixer  2-3 minutes (11 watt hours) per kg of dough.

    Prove rolls at 40ºC(104ºF) relative humidity 85% for approximately 30-40 minutes.

    Bake at 230-250ºC (450-480ºF) for 25-30 minutes (and steam for crusty varieties).

    Hollow out the bread rolls.

    Cook then dice the bacon. De-seed and dice the tomatoes. Dice the bell pepper.

    Fill each roll with 25g of Macphie Pizza Topping and put in half the bacon, tomatoes and peppers between the 6 rolls.

    Crack an egg into each roll.

    Then top the rolls with the remaining ingredients and garnish with the chives and cracked black pepper.

    Cook in the oven at 160°C (320°F) for 25-30 minutes (dependent on how you like your eggs).


  • 500g flour
  • 15g Macphie Bread Concentrate 
  • 12.5g yeast* 
  • 280g water* 
  • 10 eggs 
  • 250g Macphie Pizza Topping 
  • 5 slices of bacon  
  • 5 tomatoes
  • 2 red bell pepper
  • chopped chives and cracked black pepper to garnish
  • *Yeast & water are approximate measures – these will fluctuate according to local conditions, flour grade and different processing plant.  Bread flour contains approximately 10-12% protein.